Mocha Mousse Valentine’s Day Recipe

Directions

1. In a small saucepan, heat 1/2 cup heavy cream until wisps of steam come off it; stir in the instant coffee; do not let it boil.
2. Meanwhile, in the bowl of a stand mixer, beat the egg until it’s light yellow and frothy – about 3 to 5 minutes; add the sugar a little at a time until well combined.
3. At the same time, beat the egg in the bowl of a mixer until light yellow and frothy; gradually beat in the sugar; add half of the warm heavy cream/coffee mixture to the mixer and beat well.
4. Pour the egg mixture from the mixing bowl into the saucepan and whisk thoroughly; cook on low for 5 minutes, whisking constantly.
5. Stir sugar, egg, and Irish Cream mixture into the saucepan; cook on low for about 5 minutes, whisking constantly; add the chocolate to the saucepan and whisk until melted; remove from the burner.
6. Cover the pot with a tight fitting lid. Place in the refrigerator for 2 hours, stirring once.
7. Remove the pot from the refrigerator. In the bowl of a stand mixer, beat the remaining 3/4 cup heavy cream until stiff peaks form; add the chocolate from the pot to the mixer and beat on low until just starting to combine; increase the mixer speed to high and beat until fully combined.
8. Transfer the mousse into four serving glasses (martini glasses work great!). Chill until ready to serve.
9. Top with a dollop of homemade whipped cream just before serving.